SMASHING SPUDS
Dressed potatoes that are crispy on the outside, fluffy on the inside
Sometimes it’s good to shake things up a bit. Take a different route to work. Try a new shade of lipstick. Hop a plane and just go. If these ideas seem too wild and crazy, how about just cook potatoes in a different way?
We get so used to roasting, boiling, baking and mashing them, but if you’ve never tried smashing them, you’re in for a tasty surprise.
Smashed potatoes are heaven for us carb lovers. They are crispy on the outside and fluffy in the middle, and make an excellent vehicle for tangy sauce or melty cheese. The key is to use baby potatoes — I like the yellow ones — and to not overcook them when boiling. You want them to be tender — use a fork to pierce — but not falling apart. If they do fall apart, you might as well mash them.
Once the potatoes are boiled, drain them and pat dry. Line a baking sheet with parchment and drizzle it with olive oil. Now comes the smashing bit. Use the palm of your hand and gently smash the potato so it is thin. The thinner the tater, the crispier it will be. If your potatoes are plenty hot, use a clean dish towel as a go-between.
Once the potatoes are all smashed, drizzle with more olive oil and sprinkle with salt. More oil increases the crispy factor, but also fat, so you do what is best for you. Roast for about 20-25 minutes until they are golden and gorgeous and serve with your favourite dipping sauce, or sprinkle with cheese and place back in oven to melt. Cooked, chopped bacon added to these is also a good idea. Add some sour cream and chopped chives and you are good to go.
For something different, I recommend serving the potatoes with this zesty tahini sauce. It’s lively in all the right places, thanks to the roasted garlic and lemon juice, and if you’ve never cooked with the Middle Eastern spice za’atar, this is a good place to start.
Za’atar is a blend of thyme, sumac, sesame seeds, salt and other spices. I love adding it to salads, sandwich fillings, on top of eggs, in meatballs, you name it. I sprinkled some on top of these potatoes after they came out of the oven and the result was excellent.
You can find za’atar in most major supermarkets in the International Foods aisle or tucked in with the spices. I found mine at No Frills — a large container for $9. Deal of the day! If you have leftover tahini sauce, it’s delicious when drizzled over roasted carrots, beets, cauliflower, broccoli. Once you make the sauce, you’ll want to drizzle it over all the things.